pork. pork fun facts $105,000 is the highest price ever paid for a hog (march 5, 1998) the longest...
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Pork
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Pork Fun Facts • $105,000 is the highest price
ever paid for a hog (March 5, 1998)
• The longest single sausage measured 5,917 feet (cooked in Barcelona, Spain)
• China is the number one producer and consumer of fresh pork in the world.
• At the 1904 St. Louis World’s Fair hotdogs were called “Red Hots”.
• Pork is the world’s most widely eaten meat.
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Pork Nutrition Info
• Pork is very high in complete proteins
• In a 2000 calorie diet a person needs 5 ½ oz. of protein everyday
• Pork is considered to be a lean meat
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Meats are composed of…
• Muscle Tissue • Connective Tissue • Fat
*Meat is edible muscle of the animal– The toughest cuts of meat are found in the
parts of the animal where the muscles are worked the most.
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Cuts of Pork– Wholesale
• Large cuts that are sold to supermarkets
– Retail • Smaller cuts divided by the supermarket • These come from the whole sale cut
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Side LegBoston Shoulder
Picnic Shoulder
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Retail Cuts
• Boston Shoulder – Ground meat, sausage, and
shoulder roast
• Picnic Shoulder – Arm roasts and stews
• Loin – Pork chops, tenderloin, roasts,
ribs, Canadian style bacon
*you get the largest variety from this wholesale cut
• Side– Spare ribs and sliced bacon
• Leg – Ham and leg cutlets
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Cooking Methods -Less Tender Cuts
• Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. – before the cooking process by marinating.– During the cooking process by using a moist
heat cooking method.
• Using Moist Heat – This breaks down the collagen making the
meat tender
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Cooking Methods – Moist & Combination
1. Simmering/Sautéing – moist heat cooking method– using a small amount of oil over medium heat in an
uncovered pan.
2. Stewing – moist heat cooking method– cooking in a liquid over low heat in a covered pot
3. Braising – combination cooking method using both moist and dry
heat– typically the food is first seared at a high temperature and
then finished in a covered pot with liquid
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Cooking Methods - Tender Cuts
• Tender cuts primarily come from the loin – pork, cops, tenderloin, roasts, ribs, and
Canadian bacon • Due to the tenderness of the meat dry
cooking methods can be used– This will cook the meat in a fast time frame.
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Cooking Methods - Dry Heat1. Grilling
• Cooking over a direct heat source
2. Broiling • Cook 4 inches under
direct heat
1. Barbequing • Grilling over indirect
heat
2. Roasting • Unless specified
roast in an uncovered shallow pan at 350 degrees